I perfected my Homemade Egg Rolls by stuffing chicken and vibrant vegetables with an unexpected spice and a simple prep trick you’ll want to try.

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I never thought I’d care about rolling wrappers until I made these. Using ground chicken wrapped in thin egg roll wrappers, the result is loud and crisp, not the bland stuff you get from takeout.

It’s comfort with an edge, a little messy, you’ll want more. This is my take, sitting between Deep Fried Egg Rolls Easy Recipes and Homemade Egg Rolls but with a quicker rhythm.

Don’t expect perfection, I burn one sometimes, and somehow that’s part of the charm. If you’re into crunchy surprises you’ll wanna try these and see which version becomes yours.

Ingredients

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Ground chicken: Lean protein for muscle, lower fat if you pick lean, can be a bit bland
Napa cabbage: Crunchy, lots of fiber and vitamin C, low calorie and refreshing
Carrots: Sweet, adds bright color, full of beta carotene and crunchy fiber
Green onions: Fresh, oniony pop that lifts the filling, very low in calories
Garlic and ginger: Punchy aromatics, anti inflammatory benefits, they brighten savory flavors
Soy sauce: Salty umami, deepens savory notes, adds sodium so use sparingly
Sesame oil: Toasted aroma, small drizzle goes a long way, gives a nutty finish
Wrappers: Starch based, give a crisp shell when fried, simple carbs in each

Ingredient Quantities

12 to 16 egg roll wrappers

1 lb ground chicken

2 to 3 cups shredded napa or green cabbage about 8 oz

1 cup shredded carrot about 2 medium carrots

3 to 4 green onions thinly sliced

2 cloves garlic minced

1 tablespoon grated fresh ginger

2 tablespoons soy sauce

1 tablespoon oyster sauce optional

1 tablespoon sesame oil

1 large egg beaten for sealing wrappers

1 tablespoon cornstarch optional for binding

1 teaspoon granulated sugar optional

1/2 teaspoon salt and 1/4 teaspoon black pepper

about 2 cups vegetable oil for frying

sweet chili sauce or duck sauce for serving optional

How to Make this

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1. Prep the veggies and aromatics: shred 2 to 3 cups napa or green cabbage and 1 cup carrot, thinly slice 3 to 4 green onions, mince 2 garlic cloves and grate 1 tablespoon fresh ginger. Toss the cabbage with a pinch of salt and squeeze out excess moisture so the filling wont be soggy.

2. Cook the chicken: heat a large skillet or wok over medium high heat, add 1 tablespoon sesame oil, then 1 lb ground chicken. Break it up and cook until mostly browned, about 4 to 5 minutes.

3. Add flavor: stir in the garlic and ginger and cook 20 to 30 seconds until fragrant, then add 2 tablespoons soy sauce, 1 tablespoon oyster sauce if using, 1 teaspoon granulated sugar if using, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix well.

4. Add veggies and bind: add the squeezed cabbage, shredded carrot and most of the green onions (save a few for garnish). Toss and stir fry just until veggies are softened but still a little crisp, about 2 minutes. If you want a tighter filling, stir a tablespoon cornstarch into 1 tablespoon cold water and add to the pan to thicken slightly, then remove from heat and let cool for 10 minutes.

5. Get wrappers ready: keep your egg roll wrappers covered with a damp towel so they dont dry out. Beat 1 large egg in a small bowl and set beside your work area to use as glue.

6. Fill and roll: place a wrapper diamond side facing you, spoon about 2 to 3 tablespoons filling near the bottom third, fold up the bottom corner over filling, fold left and right edges in, then roll tightly toward the top corner. Brush the top corner with beaten egg and seal. Repeat with remaining wrappers to make about 12 to 16 egg rolls.

7. Heat the oil: pour about 2 cups vegetable oil into a deep skillet or pot to get about 1 to
1.5 inches deep. Heat to around 350°F (175°C). If you dont have a thermometer, test with a small piece of wrapper; it should sizzle and turn golden in about 15 to 20 seconds.

8. Fry in batches: fry egg rolls seam side down first, 3 to 4 at a time depending on pot size, turning occasionally until evenly golden brown, about 2 to 3 minutes total. Dont overcrowd the pan or the oil temperature will drop.

9. Drain and serve: transfer egg rolls to paper towels to drain, let rest a minute so they crisp up. Garnish with remaining sliced green onions and serve hot with sweet chili sauce or duck sauce for dipping.

Equipment Needed

1. Large skillet or wok for browning the chicken and stir frying the veggies
2. Deep heavy bottomed pot or deep skillet for frying about 3 qt, plus an instant read thermometer to get it to about 350 F
3. Cutting board and a sharp chef knife for shredding cabbage and slicing carrots and green onions
4. Large mixing bowl and a small bowl for the beaten egg and the cornstarch slurry
5. Wooden spoon or sturdy spatula for breaking up the chicken and stirring
6. Tongs or a slotted spoon for turning and removing egg rolls from the oil
7. Measuring cups and spoons for sauces and seasonings, yes you need them
8. Wire rack or a plate lined with paper towels for draining and letting the egg rolls rest

FAQ

Q: How do I stop egg rolls from getting soggy? A: Salt and squeeze the shredded cabbage and carrot to pull out water, or quickly sauté them until most moisture evaporates, then cool before wrapping. Don’t overfill, seal tightly with the beaten egg, fry at the right temp and drain on a rack not paper towels so they stay crispy.

Q: Can I bake or air fry these instead of deep frying? A: Yes, brush or spray them with oil. Bake at about 425 F for 15 to 20 minutes turning once until golden, or air fry at 375 F for 12 to 15 minutes, flipping halfway. They wont be as blistered as deep fried but still tasty.

Q: What’s the best way to seal the wrappers so they don’t pop open? A: Use a light egg wash on the edges, fold the sides in then roll snugly. Press out pockets of air as you roll. Don’t overstuff and make sure the filling isn’t too wet or the wrapper will split.

Q: Can I make these ahead and freeze them? A: Absolutely. Freeze uncooked rolls on a tray until firm then transfer to a freezer bag. Fry from frozen adding a few extra minutes, or thaw overnight in the fridge before frying. Cooked rolls can also be frozen and reheated in the oven or air fryer.

Q: What can I use instead of ground chicken? A: Swap in ground pork, beef, turkey, chopped shrimp, crumbled tofu or extra mushrooms. If using shrimp cook it first and chop, and adjust seasoning since different proteins release different amounts of liquid.

Q: What oil temp and how long should I fry them? A: Heat oil to around 350 to 375 F and fry in small batches for about 3 to 5 minutes until golden brown, turning once or twice for even color. Don’t overcrowd the pot or the oil temp will drop and make them greasy.

Egg Roll Recipe Substitutions and Variations

Ground chicken: swap with ground pork for a juicier filling, ground turkey if you want it leaner, or crumbled firm tofu for a vegetarian twist — pork adds fat and flavor, turkey stays light, tofu soaks up the sauces.
Napa or green cabbage: use shredded savoy cabbage, thinly sliced bok choy, or a pre-shredded coleslaw mix if you need to save time, bok choy gives more stem-crunch, coleslaw is ready-to-go.
Egg roll wrappers: substitute wonton wrappers for smaller rolls, spring roll rice paper for a gluten free option, or small flour tortillas in a real pinch, wontons fry fast, rice paper is chewier/translucent.
Vegetable oil for frying: use canola oil, peanut oil, or sunflower oil, peanut has a nice flavor and high smoke point, canola is neutral and cheap, sunflower is light but ok for frying.

Pro Tips

1. Squeeze the cabbage like you mean it: salt it, let it sit 5 to 10 minutes, then squeeze out as much water as you can. If the filling is even a little wet the wrappers get soggy and the egg rolls wont crisp up.

2. Cool and tighten the filling before you wrap. Let it cool a bit and if it still seems loose stir in a teaspoon or two of cornstarch mixed with cold water, or cook it down a little longer. Cold, slightly tacky filling is way easier to roll without tearing.

3. Roll tight and seal well: put a modest spoonful of filling, tuck the sides in, roll snugly and brush the final corner with beaten egg to glue it. Press out air pockets as you go or they will pop in the oil.

4. Keep oil steady and drain smart: heat oil to about 350 F and dont overcrowd the pan or the temp will crash. Fry seam side down first, drain on a wire rack not just paper towels so the bottoms stay crunchy, and if you want leftovers to stay crisp reheat on a rack in a hot oven or air fryer instead of the microwave.